i have never been more hyper aware of change than i am right now. i know january is supposed to be a time of clean slates, fresh starts, etc. etc. but never before have i been so acutely aware of the fact that almost everything around me is about to change very soon.
looking around at our potluck crew last week (as we watched obama say his own farewell...), we had three people moving, two brides-to-be, one new home-owner, and two upcoming grad school graduates. everything is moving so fast, but it's been made so clear to me how friendship is a thing to never, ever take for granted.
there is no other word for this january than bittersweet. last night, as i said goodbye to my best friend and most wonderful work wife as she heads off to san francisco, i met a new friend who just moved in last week and we hit it off instantly. as i am trying to grapple with the fact that i'm about to have a new neighbor in the white house, i'm feeling so energized and empowered by the upcoming women's march on washington. there is a ying and yang to all of this, and january has already brought a whole lot of good to counter the sadness of goodbyes.
for now, though, i've been finding comfort in the kitchen. in baking surprise cakes for new years parties, in matt teaching me how to master the art of cast iron skillet cooking, and in dreaming up new recipes.
i've been on a big ginger kick for about the past two years. i swear, my tastebuds have gone through some sort of massive upheaval. does that happen in your twenties? i've transformed into this girl who loves goses and hoppy hoppy ipas, zingy ginger, and fermented foods and drinks. all this talk of bittersweet change must've made me a person who craves bitter. hm. anyways, ginger is one of these flavors i now try to sneak in whenever i can. like in this soup.
i have to think this soup is also quite healthy, so it's good to keep on hand this time of year when it feels like everyone is coming down with something. both ginger and turmeric (which is part of the ginger family) are wonderful for digestive health. turmeric also has powerful antioxidant and anti-inflammatory benefits, and it adds a wonderful pop of color to this already vibrant soup. it's a perfect comfort food for some of january's grayer days.
coconut carrot soup with ginger and turmeric
serves 2, plus leftovers
what you'll need:
1/2 yellow onion, diced
1/4 tsp crushed garlic
1 tbsp coconut oil
1 tbsp fresh ginger, finely chopped
1 lb carrots, sliced
2 cups vegetable broth
1/2 tsp ground turmeric
1/2 tsp kosher salt
freshly cracked black pepper, to taste
14 oz coconut milk
coconut chips, for garnish (optional)
sesame seeds, for garnish (optional)
what you'll do:
- in a large pot, turn heat on medium. add coconut oil. stir in crushed garlic and let cook for about 1 minute. add in onion and sauté for 7-8 minutes (until onion is translucent, but not fried), stirring occasionally.
- add ginger, carrots, broth, turmeric, kosher salt and pepper. let simmer uncovered for 20-25 minutes, stirring occasionally.
- remove from heat and add to food processor (or blender). pour in coconut milk and blend until smooth.
- add salt and pepper to taste. top with coconut chips and sesame seeds. serve immediately.